This mid-autumn,
hotelpatisseries across Asia
are
jazzing up traditional
mooncakes with fresh new
flavors and ingredients. In
Singapore, the Goodwood
Park Hotel (65/6737-7411;
goodwoodparkhotel.com;
from S$11 per piece) draws
inspiration from tropical
fruits, with snowskin
mooncakes in flavors such as
almond beancurd with longan,
mango with pomelo, D24
durian paste and cempedak
paste. In Malaysia, the 
Hilton Kuala Lumpur's (60-3/2264-
2515; kl-studio.com; from
RM15
per piece) offers 36 bite-size
chocolate mooncake treats,
each shaped like a chess
piece and embellished with
a
Chinese character; what's
more, it comes packed in an
elegant wooden Chinese
chess box. For the ultimate
indulgence, the two Michelin-
starred Shang Palace at the
Kowloon Shangri-La
HongKong (852/2733-8757;
shangri-la.com; from
HK$188
per box) incorporates
gourmet ingredients like foie
gras, black truffles and
bird's
nest. It's enough to send you
over the moon.
-l iang x
inyi
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